Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 large carrots, thinly sliced (1.5 cups)2 small onions, diced (1 cup)3 cloves garlic, mincedOne 3 pound can vegetable broth=48oz1/2 small green cabbage, diced (3 cups)1 cup green beans2 Tbsp tomato paste1/2 tsp dried basil1/2 tsp dried oregano1/4 tsp salt1/2 medium zucchini, diced (1 cup)
Makes 8 1 cup servings
Spray a large saucepan or Dutch Oven with nonstick spray and set over low heat. Add the carrots, onions, and garlic, and saute until softened, 6-8 minutes.
Add the broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower the heat and simmer, covered, until the beans are tender, about 15 minutes.
Stir in the zucchini and heat until just tender, about 5 minutes. Serve hot.
Number of Servings: 8
Recipe submitted by SparkPeople user KWCOBB03.
Spray a large saucepan or Dutch Oven with nonstick spray and set over low heat. Add the carrots, onions, and garlic, and saute until softened, 6-8 minutes.
Add the broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower the heat and simmer, covered, until the beans are tender, about 15 minutes.
Stir in the zucchini and heat until just tender, about 5 minutes. Serve hot.
Number of Servings: 8
Recipe submitted by SparkPeople user KWCOBB03.
Nutritional Info Amount Per Serving
- Calories: 49.3
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 762.1 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 2.8 g
- Protein: 1.6 g
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